Sausage And Spinach Casserole - cooking recipe

Ingredients

1/2 lb. pork sausage
2 c. chopped spinach
1/2 c. chopped onion
1 c. bread crumbs
1 egg, well beaten
1/2 tsp. salt
pepper (just a dash)
1 c. grated cheese
1 c. celery, cubed
1/4 c. butter (1/2 c.)
1/4 c. flour (1/2 c.)
1 c. milk (2 c.)
1 c. chicken broth (2 c.)
1 large chicken, cooked and boned or 6 to 8 chicken breasts, boned and poached (2 chickens, 12 to 14 breasts)
5 or 8 oz. fettuccine, cooked and drained (16 oz.)
2 c. sour cream (4 c.)
1 (10 oz.) pkg. frozen spinach, cooked and drained (2 pkg.)
1 (6 oz.) jar mushrooms (2 jars)
1 (8 oz.) can sliced water chestnuts (2 cans)
1 (4 oz.) jar pimientos (2 jars)
1/2 c. chopped onions (1/2 c.)
1/2 c. chopped celery (1/2 c.)
1/3 c. lemon juice (2/3 c.)
2 tsp. seasoning salt
1/2 tsp. cayenne (1/4 tsp.)
1 tsp. paprika (2 tsp.)
1 tsp. salt (2 tsp.)
1 tsp. pepper (2 tsp.)
1 1/2 c. grated Monterey Jack cheese (3 c.)

Preparation

Melt butter and flour together, stirring constantly.
Add milk and chicken broth.
Continue
stirring and cook until thickened. Add remaining ingredients except cheese.
Put into buttered casserole and top with cheese.
Bake 25 to 30 minutes at 300\u00b0. (In my oven it takes about 45 minutes at 325\u00b0.)
Serves 6 to 8.